Cheesy Chicken Quinoa Bake

This is a such an easy recipe and its so delicious- also MUCH healthier than many other "Bakes". You can get creative with this but here is my recipe:

Serves 4:

1 cup of quinoa

2 cups of chicken stock 

400g Woolworths mini chicken fillets

1 tin Italian tomato mix

1 teaspoon chopped garlic

1 teaspoon chopped chilli

1 teaspoon chilli powder (optional: for those that like it hawwwwt)

1 tablespoon olive oil for frying

4 large zucchini, grated

250g halved baby rosa tomatoes

4 large spring onion- chopped

1 cup of grated cheddar cheese (divided into two halves)

Handful of fresh coriander-chopped

Salt and pepper to taste

• Heat oven to 190'C
• Cook the cup of quinoa in the chicken stock- bring to the boil and then simmer for 15-20 mins until all the liquid is absorbed. Its important to keep an eye on it so that it does not catch at the bottom of the pot. You may need to rinse your quinoa first depending on the brand you buy -check the back of the pack.
• Once the quinoa is cooked set aside in a bowl.
• Cut the chicken into cubes and fry it off in the olive oil with the garlic, chilli and chilli power. 
• After 5 - 10 mins at the tin of tomatoes and allow to reduce for a further 10 mins- stirring occasionally.
• While the chicken is cooking, grate zucchini and cheese, slice baby rosa tomatoes and chop the spring onion. Spray and cook a medium size roasting dish (mine is 20cm x 20 cm)
• Once the Chicken is read, combine all ingredients (save half the cheese) in a bowl and add the handful of fresh corinader. Sprinkle remaining cheese on top.
• Bake for 20-25 mins until the top is crisp and crunchy. 
• Serve with a green salad.